Valentine Pancakes 3 ways // way 2

 

 

Try this way: a small dollop of whipped cream topped with quartered strawberries and with a carrot peeler take a chocolate bar over the pancakes for a nice sweet sprinkling

Pancakes
adapted from Blonde Design
yields 6 (I highly suggested that you double this recipe)

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg

In a medium bowl whisk together milk, butter, and egg.
Add dry ingredients and mix just barely.

Cook on a large skillet or griddle over medium heat.

Valentine Pancakes 3 ways // way 1

 

 

Try this way: a dollop of strawberry greek yogurt with diced strawberries.

Pancakes
adapted from Blonde Design
yields 6 (I highly suggested that you double this recipe)

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg

In a medium bowl whisk together milk, butter, and egg.
Add dry ingredients and mix just barely.

Cook on a large skillet or griddle over medium heat.

Recipe // Oatmeal Pancakes

 

 

 

 

My oldest sister and I had a pancake party the other day. And by party, I mean just us two. This pancake recipe is probably the most commonly made and loved breakfast recipe we have in our family. Great texture taste. We put blueberries in these, but of course you can do without or add what you like. Topped with pure maple syrup, of course.

Oatmeal Pancakes
yields about 12

2 cups quick oats
1/2 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon real salt
2 1/2 cups buttermilk
2 large eggs slightly beaten
1/4 cup butter melted and cooled
1 teaspoon vanilla

Combine dry ingredients.  Add wet ingredients and let sit for 20 to 30 minutes, covered*.
Cook slowly on a griddle at 325 degrees.

*The key here is letting the oats soak up all the wet ingredients. You pancakes will turn out loose and hard to flip if this step is missed.

Recipe // Whole Wheat Bread-single loaf

Whole Wheat Bread
adapted from Word of Wisdom Living
yields single loaf
 
1 1/4 cup warm filtered water
1 package yeast (2 1/2 teaspoons)
1 1/2 teaspoons sea salt
1/4 cup honey (I used raw honey)
1/4 cup canola oil
3 cups whole grain flour*

Combine ingredients in order and mix. Knead 5-8 minutes by mixer using a dough hook. If dough doesn't pull away from bowl and is still sticky then add a little flour. Flatten ball on an oiled and floured surface to work the dough into a rectangle. Roll the dough into a log nearly the length of the baking pan. Bend the ends under to make a neat loaf. Place dough log in a greased pan and let rise in a warm place for 1-2 hours. Dough should rise above pan.
Bake at 350 degrees for 30 minutes or until top is golden brown.

*I highly suggest using fresh ground flour. Luckily my sister has a wheat grinder and I was able to grind a bag full of wheat and store it in my freezer. Keep it fresh so that the wheat flavor comes through.

Sunday Salmon

 

 

 

 

Sunday dinner is always a good thing. I was just helper in the kitchen on this one so I asked my mom to describe what she did. This dinner spread is a common one for our family on a Sunday or such, but for some reason this particular meal was so delicious and amazing and perfect.

Here's what my mom did:

Salmon: Spread a little olive oil on the top and bottom, place on parchment.  Sprinkle with a salmon rub (I use a blend from Costco, but I have made my own before...super easy). Bake at 400 degrees, but check often.  Don't overcook salmon!  Time depends on thickness and size of your salmon.

Asparagus: Wash thoroughly and break off white ends---at least a couple of inches but where it naturally wants to break off, try it, you'll see what I mean.  Drizzle lightly with olive oil and place on a single layer of a baking sheet (I always cover my baking sheets with parchment).  Sprinkle with coarse sea salt and roast for about 8 minutes at 400 -425 degrees.  You can put it in with the salmon or do it right after the salmon is cooked.

Potatoes: Wash, place in a saucepan with an inch or two of water and a little salt.  Bring to a boil, then turn heat down to about medium and put a lid on.  If potatoes are small, they won't take much time to be "fork tender", maybe 6 minutes.  drain water, add 1 tablespoon or two of butter and a grind of pepper and a little coarse salt and boom goes the dynamite!

Citrus Salad: Cutting the citrus fruits and placing in a bowl while the greens are prepared helps some of the liquid drain off. Once the greens are ready lay the citrus out and it won't get so soggy. We drizzled a homemade poppy seed dressing on.

milking almonds

While I was home for a visit my mom was doing her thing in the kitchen when she started making almond milk. I grabbed my camera to snap these pics. Isn't it lovely---homemade milk! I've shared my love of almond milk on here before. Have you ever tried making your own yet?

 

 

Recipe // Molasses + Bran Muffins

 

Molasses + Bran Muffins
adapted from Pacific Northwest Magazine

makes 12

1 cup raisins
1 cup water
1/2 cup canola oil
1/2 sugar
1/2 cup molasses
1 egg
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups wheat bran (use Bob's Red Mill)

1. Put paper muffin liners in the muffin tin. Lightly spray the papers with nonstick cooking spray. Preheat oven to 400 degrees.

2. Combine raisins with boiling water and the the raisins simmer until they are plumped and soft, about 5 minutes. Transfer the raisins and their cooking liquid to the food processor and process until the mixture becomes a rough puree. With the motor running, add the oil, sugar, molasses, and egg.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then stir in the wheat bran. Add the raisin mixture and stir just until the dry ingredients are moistened. Do not over mix.

4. Distribute batter evenly in the muffin cups. Bake until the muffins are browned on top and springy to the touch, about 20 minutes.

*froze some of these for later